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Monday, May 6, 2013

Falafel Wrap


1 cup chickpeas (kabuli)
1/2 cup chopped parsley
2 tsp chopped coriander
1/2 cup chopped onion
2 garlic cloves
1/2 tsp roasted cumin seeds
1/2 tsp coriander powder
Salt to taste
1/4 tsp black pepper powder

1/2 cup yogurt
1 tsp mustard sauce
1 tsp tomato ketchup
8-10 tomato slices
8-10 cucumber slices


- Take chickpeas in a bowl full of lukewarm water and soak it overnight.
- Drain them and pressure-cook them for 4 whistles. Drain it again and allow to cool for half hour.
- Combine chickpeas, parsley leaves, garlic cloves, chopped onion, coriander leaves, cumin, salt and pepper in a bowl and mash them all together. (Add cornflour if required)
- Alternatively, mixer grinder can be used to make a thick mixture for balls. 
- Divide the mixture into small balls and flatten them a little.
- Arrange them in lined baking tray, drizzle some oil over them and bake them in preheated oven for 25-30 mins on 200 degrees.
- Take a wheat tortilla and apply yogurt mix onto it. 
- Arrange tomato and cucumber slices and place 2-3 crisp and hot falafel tikkis on it. 
- Fold it a wrap style and roast it on flat-tava with few drops of oil. 
- Serve hot with tomato ketchup. 


It makes a healthier version of core-mediterranean "Falafel in Pita Bread"... 

- Using wheat flour wrap is a good option than using plain flour wraps.
- Given here is a recipe for oven-baked Falafel (rather than deep-fried), which is a made of chickpeas - a good source of protein. 

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